Gifted Gourmet

You may wish to check out this eGullet discussion on various salts. And pay even closer attention to Andiesenji's incredible salt collection photographs!

eGullet thread with some links to vineyard maps

I like the way you all are matching up school colors to the actual foods being prepared! So incredibly cool! Go Dawgs! and that UGA thing? Whoa!

As far as selling veal by Costco goes, most stores are apparently still selling the meat. I don't think that this is one of those big "moral issue" stories but rather stocking and convenience.

As a former school teacher, I say puree .. or just make it and strain out the mushrooms for her ... try not to smile .. that's a dead giveaway!

might this be the Bourdain recipe that we all adore?? Why the hell not? Everybody else is doing it. Yep, that's Bourdain!

click for the commercial Does this work for you? I found it oddly hilarious ... and I like the website for other reasons ... ever use Wine Library.com?

Splendid Soups : Recipes and Master Techniques for Making the World's Best Soups, by James Peterson was Mr. Shaw's response when I asked him .. sounds like something worth having in a culinary library ... hey, that was in my third post on this thread ...

Two of my favorites: Book of Soups: More Than 100 New Recipes from America's Premier Culinary Institute is one of my choices for best soup cookbook, Lori ... only $22 at Amazon. by Mary D. Donovan (Editor), Jennifer S. Armentrout (Editor) Splendid Soups : Recipes and Master Techniques for Making the World's Best Soups (Hardcover) by James Peterson

I loved the Lorina cocktail ideas!

There is truly nothing comparable to the information provided by locals and/or visitors on the options for dining. Thank you, R.E. Turner, for this information and know that I, too, keep a folder of places to dine in the Southeast ... Savannah is a place I occasionally visit myself from Atlanta. And a big welcome to you as a new eGullet member, R.E.!

I have sent you a PM with instructions on contacting Steven Shaw here, Lori. Welcome to eGullet and I, too, look forward to his answer on a great soup cookbook! I love soups!

I am sure Katie would know the answer to this for Philadelphia .. when I ordered my 4 bottle case online, they responded promptly and I am extremely pleased with the result! I think it would be nice as a part of one's Christmas meal or, even, for New Year's. Try the online site or wait until you hear from Katie ...

Let me wax rhapsodic and visit retro salads for a moment: One of my favorites has always been chopped salads ... and, of course, the iceberg that sunk the Titanic dressed in heavy bleu cheese dressing ... and, since I am focused upon retro at the moment, there is the old, old favorite, Waldorf salads .. so nice for the autumn of the year ... but, here we are mere days away from 2006 and I will take some photos of my very recent salads and post them here in this thread .... just had to indulge in a bit of auld lang salad syne ....

I am so pleased that you were able to find our advice useful and that the results were so pleasing for you! Equally appreciative of your updating eGullet on how the meal came out in such detail! Terrific! You must admit that you did come to the right place with your initial question ...

I thought that this had a distinctively familiar ring to it .. during a thread in July of 2004, I wound up buying the book from Amazon for my library ...the details are here and the Amazon book is here. I read the book .. did it help? Sure, for the first few weeks ...

Man, you have this routine down pat! Do you do a tasting menu between lights? Car cuisine ought to have its own magazine .. if it doesn't already .. thanks, oneidaone, for this post!

She's already spoken for ... I adopted her last weekend!

Those links are to die for!! Never heard of Duby until now ... I am particularly interested in the Chocowine Collections, particularly this one: Yes, I have to agree with you about Godiva being passé .. the artisanal stuff wins hands down!! Thanks, Zuke, for this info!

Fingered Citron, Buddha's Hand (Citrus medica var. sarcodactylus)

Okay, okay, okay! Ordering a half bushel for the two of us ... not that an extreme closeup of Satsuma citrus played any part in my decision, mind you ...

Nope! Yep! Fifteen minutes to rethink this one ... besides, it is just easier to defrost .... and no sand...

Hulllloooo, you kings and queens of the breakfast table! So how about trying for your spot in the limelight and sending them your recipes and tapes of you making breakfast? Your pictures are enticing, your creativity is entrancing! Meet Matt and Katie and Al!

This is one I have made which came out well .. see what you think: 1 can of artichoke hearts, drain and chop 1/2 package frozen chopped spinach, thaw and squeeze out water! 1/2-3/4 cup regular sour cream 1/4 cup regular mayonnaise 8 oz. softened cream cheese 1/4 cup grated Romano cheese 1/4 teaspoon minced garlic (or more if you like garlic!) Preheat oven to 375 ... In small baking dish, mix the chopped artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish. Bake until heated through and bubbly, about 25 - 30 minutes. Serve with some sort of chips ... Recipe Gullet printable copy

Spinach Artichoke Dip (in the manner of Houston's) Serves 6 as Appetizer. 1 can of artichoke hearts, drain and chop but not too finely 1/2 package frozen chopped spinach, thaw and squeeze out the liquid 1/2-3/4 cup regular sour cream 1/4 cup regular mayonnaise 8 oz. softened cream cheese 1/4 cup grated Romano cheese 1/4 teaspoon minced garlic (or more if you like garlic!) Preheat oven to 375 ... In small baking dish, mix the chopped artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish. Bake until heated through and bubbly, about 25 - 30 minutes. Serve with some sort of chips ... Keywords: Easy, Vegetarian, Cheese, Appetizer, Dip ( RG1516 )